Looking at the number of “Likes” in the Facebook Food Groups that I posted, I have to make it clear that I am not the first one who dig out the recipe and tried on it… In fact many bloggers have blogged about this homemade luncheon meat with almost similar ingredients including quantities of the ingredients. Obviously, it all came from the same source. What surprised me is that most of them did not indicate the source of the recipe which I think is rather unfair to the first person who shared the recipe….

Being a Chinese educated person, it is very logical for me to search for Chinese recipes since it is a well known canned food manufactured in People’s Republic of China. I searched the Chinese recipes in the internet and found this recipe: 自製午餐肉【健康無添加】Homemade Luncheon Meat. Looking at the pictures and detail instructions, I decided to give it a go this morning since I have all the ingredients at home.

I am rather happy with this trial. The meat texture resembles those purchased from the stores. But the taste is slightly different.. Out of my curiosity, I rushed to the convenience store and got hold of a can of my favourite luncheon meat and analyse the ingredients. It was written that the ingredients are: Pork, water, corn starch, vegetable protein (contain soya bean and wheat), salt, pentasodium triphosphate, MSG, spices, sodium D-isoacorbate, sugar, sodium nitrite…

Hmmm, a lot of jargons and many seems to be preservatives and food additives especially those with the name started with a mineral (as in the Periodic Table) in front… Some of these were used in food industry to facilitate a faster cure and retaining the pink colouring in the processed meat..

Pardon me for my limited knowledge, what surprised me is the vegetable protein which I presumed is soya bean related products. As per Wikipedia – “Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content equal to that of meat.” (Source: http://en.wikipedia.org/wiki/Textured_vegetable_protein).

Looking at the ingredients I opened the can, cut one piece, smell the canned luncheon meat and compared with mine… there is a rather familiar fragrance resembling the soya bean protein, mianjin (面筋) or mock meat that are commonly used in vegetarian cooking. Could that be the culprit? I cannot assure you that this is one of the ingredients that create the difference in taste but broad categories “spices” definitely contribute to part of the differences…And one will never know their spice mix as it is their trade secrets….

I am sorry that I have no answer to what constitute the differences in taste..Looking at the detail ingredients list, I will definitely go for homemade since the texture and taste suits my taste buds. In my next attempt, it is likely that I will add some mock chicken to the minced meat.

Servings: About 2 cans of commercial luncheon meat with about 397 grams each

600 grams of minced lean pork – semi frozen (半冷冻肉碎）

30 grams of potato or corn starches （玉米或太白粉）

30 grams of plain flour （普通面粉）

2 egg whites （蛋白）

2 tablespoons of light soya sauce （生抽)

1 tablespoon of castor sugar （细砂糖）

1 tablespoon of sesame oil （麻油）

1 tablespoon of freshly squeezed ginger sauce （姜汁）

1 tablespoon of Chinese cooking wine （烹饪酒）

2 teaspoons of red yeast rice powder (optional) （红曲粉）

1 teaspoon of 5 spice powder （五香粉）

1 teaspoon of white pepper （胡椒粉）

1/2 teaspoon of salt (盐巴）

As this is a savoury recipe, seasonings are for your reference, few free to add a bit more or less such that it will suit your taste buds.

STEPS OF PREPARATION

Lightly grease a container or bowl suitable for steaming and get ready a steamer with adequate hot boiling water to steam for at least 45 minutes.

In a food processor, blend the semi frozen minced meat as fine as possible. Add in all the seasonings, egg whites and various starches and flours. Blend until it forms a sticky mass. The stickier it is, the more spongy will be your cooked luncheon meat. Transfer a few tablespoons of minced meat to a greased bowl or container. Pressed it as tight as possible. Continue doing this until all the minced meat are in the bowl. The purpose of this step to make the meat as compact as possible and avoid air trapped in between the sticky meat mass.

Semi frozen minced meat is used to facilitate the blending. Store bought minced meat is too coarse for the preparation unless you ask the butcher to mince at least 4-5 times and I doubt they will do it for customers as their machines will become very sticky.

If your container have a lid, use the lid to cover the bowl. Otherwise, wrap the whole bowl (including bottom) with some aluminium foil as tight as possible. When the meat is cooked, it will expand and if there is nothing to suppress the expansion, your texture will be altered since the meat will be pushed upwards and creating holes in between the meat. To counter ensure, put a plate on top of the bowl and place something heavy on top of the plate.

In a steamer filled with hot boiling water, steam the luncheon meat at medium heat for at least 35-45 minutes. Once done, throw away the aluminium foil and slice only when completely cooled.

CONCLUSION

I have no regret of preparing these luncheon meat today. In my next attempt, I will add some mock chicken to reconfirm my suspicion. When I show it to my girl after I have cut in pieces, she immediately recognised that it is luncheon meat. Asked her to try and she concurred that it is nice and texture is very similar to the canned luncheon meat that I bought.. How about you? Are you willing to give this a try even though the taste is not exactly the same ?

Hope you like the post today. Cheers and have a nice day.

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That’s not too bad as I thought homemade would be dearer but I am sure you feel a great sense of achievement making your own. I always enjoyed reading your recipes but honestly I am too lazy to try them out. Thanks for sharing Kenny.

Thank you for sharing this amazing recipe with us. I always go away with a little bit more knowledge after reading your blogs. Where can we buy red yeast rice powder in Si ngapore? Is it the ground red rice used for making red wine?